Total Time
Prep 11 mins
Cook 30 mins

This is a new twist on traditional pot pie. My daughter and I like this recipe much better because we are not big fans of having a pot pie in a regular pie crust.

Ingredients Nutrition

  • 1 (8 ounce) can mixed vegetables
  • 1 cup cut-up cooked chicken
  • 1 (8 ounce) can cream of chicken soup
  • 1 cup Bisquick
  • 12 cup milk
  • 1 egg, beaten


  1. Heat oven to 400°.
  2. Mix veggies, chicken and soup in a greased 9-inch pie plate.
  3. Combine Bisquick, milk, and egg in separate bowl and then pour over chicken mixture.
  4. Bake 30 minutes or until golden brown.
Most Helpful

4 5

I used frozen vegetables (thawed) and added some poultry seasoning and minced onion to the soup and milk mixture. I also used the low fat Bisquick Clone recipe and added just a bit of celery salt and garlic powder to the bisqucik for some extra flavour. Simple, comforting and delicious! Thanks for sharing!

5 5

This was so easy and so good! I had leftover chicken from a whole chicken I roasted the night before so a large part of my prep was already done. This was a dish completed in no time and will definitely make again when I'm in a time crunch. I didn't have any Bisquick on hand so I used Bisquick Clone for the Bisquick and I didn't have any cream of chicken so I used cream of mushroom and that worked fine. I'm positive that the cream of chicken will taste much better but it was still delicious with cream of mushroom!

4 5

It was pretty easy to make with minimal ingredients. It was good, and that is not just my opion. Both my husband and 6 year old son finished their plates. What more could a mother ask for?!